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WO2017111066A1 - Procédé de fabrication de pâte de cacao et procédé de fabrication d'un aliment du type chocolat - Google Patents

Procédé de fabrication de pâte de cacao et procédé de fabrication d'un aliment du type chocolat Download PDF

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Publication number
WO2017111066A1
WO2017111066A1 PCT/JP2016/088462 JP2016088462W WO2017111066A1 WO 2017111066 A1 WO2017111066 A1 WO 2017111066A1 JP 2016088462 W JP2016088462 W JP 2016088462W WO 2017111066 A1 WO2017111066 A1 WO 2017111066A1
Authority
WO
WIPO (PCT)
Prior art keywords
cocoa
mass
chocolate
cacao
caffeine
Prior art date
Application number
PCT/JP2016/088462
Other languages
English (en)
Japanese (ja)
Inventor
朋子 藤田
卓磨 前田
勇介 入澤
Original Assignee
不二製油グループ本社株式会社
不二製油株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 不二製油グループ本社株式会社, 不二製油株式会社 filed Critical 不二製油グループ本社株式会社
Publication of WO2017111066A1 publication Critical patent/WO2017111066A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/02—Preliminary treatment, e.g. fermentation of cocoa
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor

Definitions

  • the present invention relates to a method for producing a cocoa mass and a method for producing a chocolate-like food, and more particularly relates to a method for producing a cocoa mass and a method for producing a chocolate-like food that realize a reduction in the caffeine content.
  • Cocoa products such as chocolate and cocoa are not only mere luxury items, but are also attracting attention as health foods that contain many functional ingredients such as theobromine, polyphenols, and dietary fiber. Cacao products also contain caffeine.
  • Caffeine is a component that has central nervous system excitability as the main pharmacological action, and is used in the food and drink field for the purpose of enhancing vitality, improving concentration by eliminating fatigue, and awakening sleepiness in addition to pharmaceuticals. It is known to cause palpitation, dizziness and insomnia. Side effects are likely to occur, especially in people taking certain drugs or in elderly people with reduced physiological functions. In addition, ingestion by a person with insomnia may lead to worsening of symptoms. Furthermore, it has been pointed out that when pregnant women ingest it, it may cause spontaneous abortion and fetal growth inhibition. Therefore, in order to reduce the health risk due to such caffeine, development of a cacao product with less caffeine is required.
  • Patent Document 1 discloses a supercritical carbon dioxide extraction method using water as a co-solvent as a method for extracting only caffeine from a cacao raw material and reducing the caffeine content.
  • Patent Document 2 A method of removing caffeine without using a supercritical carbon dioxide extraction method is also known (Patent Document 2).
  • Patent Document 1 As described above, various methods for reducing the caffeine content have been proposed. However, as disclosed in Patent Document 1, a special apparatus such as a supercritical carbon dioxide extraction method using water as a cosolvent is required. There was a problem of cost.
  • Patent Document 2 has a problem that it is necessary to repeat low temperature water extraction, high temperature water extraction, and the like, and the work is complicated.
  • An object of the present invention is to realize a reduction in the caffeine content of cacao mass and chocolate by a general and simple production method.
  • the present inventor has made various studies to solve the above problems.
  • a method for reducing the caffeine content by treating cocoa raw materials with hot water at 60 ° C. to 100 ° C. has been found, and the present invention has been completed.
  • the present invention (1) A method for producing cocoa mass, characterized by treating cocoa raw material with hot water at 60 ° C. to 100 ° C., (2) The method for producing cocoa mass according to (1), wherein cocoa nibs are used as a cocoa raw material, (3) The method for producing cacao mass according to (1) or (2), which comprises the following series of steps A to E: Process A: Roasting raw cocoa beans Process B: Separating shells and germs from cocoa nibs with a wind mill or the like Process C: Process D for treating cocoa nibs with hot water of 60 ° C. to 100 ° C.
  • Process E for drying and roasting cacao nibs obtaining a liquid cacao mass by grinding (4) A process for producing chocolate using the cacao mass obtained by the production method of (3), (5) A method for reducing caffeine in cocoa mass, comprising a step of treating a cocoa raw material with hot water at 60 ° C. to 100 ° C., (6) A method for reducing caffeine in chocolate, comprising a step of treating with cacao mass in hot water at 60 ° C. to 100 ° C. (7) The method for producing cocoa mass according to (1), which does not include a supercritical carbon dioxide extraction step.
  • the caffeine content of cacao mass and chocolate can be reduced by a general and simple production method.
  • the production method of the present invention does not need to greatly change the conventional method for producing cocoa mass and chocolate, and a step of treating the cocoa raw material with hot water at 60 ° C. to 100 ° C. may be added.
  • a process of treating cacao nibs with hot water at 60 ° C to 100 ° C, which is 1.5 times the amount or more, is added.
  • a chocolate having a reduced caffeine content can be obtained by a generally known chocolate production method.
  • a clear and clear chocolate can be obtained by this manufacturing method.
  • raw materials used for ordinary chocolate can be used.
  • cocoa cocoa
  • milk components sugars such as sugar, and fats and oils
  • a chocolate-like food can be obtained by rolling and conching these.
  • cocoa raw material means roasted or non-roasted whole cocoa beans, untreated cocoa beans, nibs (natural, raw, dried, roasted, unfermented, and / or alkalinized) , Shells, germs, cotyledons or combinations thereof.
  • cocoa mass includes a mixture of cocoa powder and cocoa butter obtained by pulverizing cocoa beans or a part thereof. Fermented and dried cocoa beans generally contain about 50 to 300 mg / 100 g of caffeine. It is clear that the same amount of caffeine is also contained in cocoa mass obtained by grinding cocoa beans.
  • caffeine has an intake standard.
  • pregnant women and children should refrain from taking in consideration of adverse effects on the body.
  • chocolates using cacao mass do not have a significant effect when the cacao mass content is low, but some products called bitter chocolate with a high cacao mass content contain nearly 200 mg / 100 g of caffeine.
  • bitter chocolate with a high cacao mass content contain nearly 200 mg / 100 g of caffeine.
  • the caffeine content can be measured by a high performance liquid chromatography (HPLC) method.
  • the production method of the present invention is characterized in that the cocoa raw material is treated with hot water at 60 ° C. to 100 ° C.
  • the temperature is preferably 65 ° C to 100 ° C, more preferably 70 ° C to 98 ° C. If it is less than 60 ° C., caffeine in the cacao raw material does not elute and the amount of caffeine cannot be reduced. Since the present invention is characterized by treatment with warm water, it does not require the use of saturated steam exceeding 100 ° C.
  • the main process of cocoa mass production is to remove pebbles, metal pieces, sand, bag lint, and other contaminants that are contaminated in the cocoa beans, roast raw cocoa beans first, roughly crush them, and then crush them. It consists of a step of separating the product into cocoa nibs and cocoa shells by a wind selection process, and further grinding the cocoa nibs.
  • the cacao mass production method of the present invention preferably uses cacao nibs as the cacao raw material. More preferably, it has the following series of steps A to E.
  • raw cocoa beans are roasted shallowly (step A). Since this roasting is performed to remove the shell (shell) from the raw cocoa beans, it is sufficient to roast to such an extent that peeling (husking) is easy.
  • the cacao beans roasted shallowly are coarsely crushed, and then the shell and the germ are separated from the cacao nibs by a wind mill or the like (step B).
  • coarse particles and fine particles are mixed when cacao beans are roughly crushed, the subsequent roasting causes unevenness. In many cases, the overall flavor is impaired due to the raw burn. It is more preferable that coarse particles are crushed after the husking to align the entire cacao nib particles.
  • the cacao nibs are stirred in warm water of 60 ° C to 100 ° C that is 1.5 times the amount (step C).
  • the amount of warm water at this time is preferably 2 to 10 times, more preferably 2 to 5 times. If the amount is too large, a large amount of hot water is required, and the cost-effective efficiency is deteriorated.
  • the stirring time is 20 minutes or longer, preferably 30 minutes or longer, more preferably 40 minutes to 120 minutes. Stirring over a long period of time can weaken the cacao flavor.
  • the cocoa mass of the present invention is characterized in that the caffeine content is reduced.
  • the cocoa mass of the present invention can be used for chocolate.
  • Oils and fats that can be used in the chocolate of the present invention include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil in addition to cocoa butter And various animal and vegetable oils and fats such as Babas oil, milk fat, lard, fish oil and whale oil, and their hardened oil, fractionated oil, transesterified oil and the like.
  • chocolate is not subject to legal restrictions, and includes all chocolates and other processed foods using hard butter other than cacao butter or fats and oils with a wide plasticity range. .
  • chocolate is a mixture of cocoa mass and sugar, or cocoa butter, vegetable oil and fat, powdered milk, etc., and this mixture is further rolled to make particles finer.
  • the finely pulverized chocolate is well kneaded to adjust the flavor. After that, it is cooled and solidified.
  • the chocolate of the present invention typically contains about 25% to 45% by weight of fats and oils, about 10% to 90% by weight of cocoa components, and the rest can be made from cocoa-derived materials and sugars. Therefore, it does not necessarily correspond to categories such as chocolate standards, semi-chocolate standards, and chocolate-based foods that are generally standardized as described above.
  • the chocolate of the present invention is characterized by a reduced caffeine content. It is clear that the chocolate of the present invention can be relatively reduced in kafine content compared to chocolate using ordinary cacao mass. In the case of bitter chocolate containing cacao mass in the range of about 50 to 60%, caffeine is usually contained in an amount of about 50 mg / 100 g. However, when the caffeine-reducing cacao mass according to the present invention is used, the caffeine content can be reduced to half.
  • the amount of caffeine can be reduced to 100 mg / 100 g or less, so that pregnant women and children can safely eat the chocolate of the present invention.
  • Example 1 The cocoa beans that had undergone the processes of fermentation, drying, and sterilization were roasted at 100 ° C. for 30 minutes and then pulverized. The cocoa nibs separated into cocoa shells and cocoa nibs were exposed to 3 times the amount of hot water at 90 ° C. and stirred for 60 minutes. Nibs were dried at 70 ° C. for 10 hours and then roasted at 135 ° C. for 35 minutes. The roasted nibs were ground to obtain cocoa mass. When caffeine content was analyzed, it was reduced by 43%.
  • Example 2 The cocoa beans that had undergone the processes of fermentation, drying, and sterilization were roasted at 100 ° C. for 30 minutes and then pulverized. The cocoa nibs separated into cocoa shells and cocoa nibs were exposed to 3 times the amount of hot water at 65 ° C. and stirred for 60 minutes. Nibs were dried at 70 ° C. for 10 hours and then roasted at 135 ° C. for 35 minutes. The roasted nibs were ground to obtain cocoa mass. When caffeine content was analyzed, it was reduced by 30%.
  • Example 3 Using the cacao mass obtained in Example 1, 60% cacao mass, 30% sugar and 10% vegetable oil were blended to obtain chocolates according to a conventional method. It was a chocolate with a clear flavor that was more refined than conventional chocolate.
  • Example 4 Using the cacao mass obtained in Example 2, 60% cacao mass, 30% sugar and 10% vegetable oil were blended to obtain chocolates according to a conventional method. It was a chocolate with a clear flavor that was more refined than conventional chocolate.
  • Comparative Example 3 Using the cacao mass obtained in Comparative Example 1, 60% cacao mass, 30% sugar and 10% vegetable oil were blended to obtain chocolates according to a conventional method. A chocolate feeling similar to that of conventional chocolate was obtained.
  • Comparative Example 4 Using the cacao mass obtained in Comparative Example 2, 60% cacao mass, 30% sugar and 10% vegetable oil were blended to obtain chocolates according to a conventional method. A chocolate feeling similar to that of conventional chocolate was obtained.
  • Example 5 Using the cocoa mass obtained in Example 1, 20% cocoa mass, 20% whole milk powder, 40% sugar and 20% vegetable oil were mixed to obtain chocolates according to a conventional method.
  • Example 6 Using the cacao mass obtained in Example 2, 20% cacao mass, 20% whole milk powder, 40% sugar and 20% vegetable oil were mixed to obtain chocolates according to a conventional method.
  • Comparative Example 5 Using the cocoa mass obtained in Comparative Example 1, 20% cocoa mass, 20% whole milk powder, 40% sugar and 20% vegetable oil were mixed to obtain chocolates according to a conventional method.
  • Comparative Example 6 Using the cocoa mass obtained in Comparative Example 2, 20% cocoa mass, 20% whole milk powder, 40% sugar and 20% vegetable oil were mixed to obtain chocolates according to a conventional method.
  • cocoa mass and chocolate caffeine can be reduced by a simple method in which the cocoa raw material is treated with hot water of 60 ° C. to 100 ° C.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Confectionery (AREA)

Abstract

La présente invention vise à abaisser la teneur en caféine d'une pâte de cacao et du chocolat au moyen d'un procédé simple. La teneur en caféine peut être réduite en traitant les matières premières du cacao à l'aide d'eau chaude présentant une température de 60 à 100 °C.
PCT/JP2016/088462 2015-12-24 2016-12-22 Procédé de fabrication de pâte de cacao et procédé de fabrication d'un aliment du type chocolat WO2017111066A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2015-251676 2015-12-24
JP2015251676A JP2019030221A (ja) 2015-12-24 2015-12-24 カカオマスの製造法及びチョコレート様食品の製造法

Publications (1)

Publication Number Publication Date
WO2017111066A1 true WO2017111066A1 (fr) 2017-06-29

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57206337A (en) * 1981-05-21 1982-12-17 Nestle Sa Recovery of xanthine from cocoa component
JPS62224240A (ja) * 1986-01-22 1987-10-02 ハ−シ−　フ−ズ　コ−ポレイシヨン カカオ材料からのメチルキサンチンの除去方法
JPH02219543A (ja) * 1989-02-20 1990-09-03 Meiji Seika Kaisha Ltd 飲料用の固型チョコレート
JPH0394640A (ja) * 1989-04-19 1991-04-19 Jacobs Suchard Ag ココア抽出物の製造方法
JP2003535111A (ja) * 2000-06-09 2003-11-25 マーズ インコーポレイテッド ココアプロシアニジンを抽出する改良方法
JP2013252114A (ja) * 2012-06-08 2013-12-19 T Hasegawa Co Ltd カカオ風味飲食品用呈味改善剤
WO2014103415A1 (fr) * 2012-12-28 2014-07-03 株式会社 ブルボン Composition de cacao à teneur en caféine réduite

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57206337A (en) * 1981-05-21 1982-12-17 Nestle Sa Recovery of xanthine from cocoa component
JPS62224240A (ja) * 1986-01-22 1987-10-02 ハ−シ−　フ−ズ　コ−ポレイシヨン カカオ材料からのメチルキサンチンの除去方法
JPH02219543A (ja) * 1989-02-20 1990-09-03 Meiji Seika Kaisha Ltd 飲料用の固型チョコレート
JPH0394640A (ja) * 1989-04-19 1991-04-19 Jacobs Suchard Ag ココア抽出物の製造方法
JP2003535111A (ja) * 2000-06-09 2003-11-25 マーズ インコーポレイテッド ココアプロシアニジンを抽出する改良方法
JP2013252114A (ja) * 2012-06-08 2013-12-19 T Hasegawa Co Ltd カカオ風味飲食品用呈味改善剤
WO2014103415A1 (fr) * 2012-12-28 2014-07-03 株式会社 ブルボン Composition de cacao à teneur en caféine réduite

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